Fish Finger Bhorta | Nigella's Recipes | Nigella Lawson

Ingredients

• ½ red onion
• red wine vinegar or lime juice to cover
• 2 (total weight approx. 300g) regular onions
• 2 red chillies
• 2 fat cloves of garlic
• 1 x 15ml tablespoon finely grated fresh ginger (approx. 50g / 3-inch chunk)
• 12 frozen fish fingers
• 3 x 15ml tablespoons cold-pressed rapeseed oil or vegetable oil
• 2 x 15ml tablespoons English mustard (from a jar)
• 2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt)
• 125 grams young spinach
• 1 lime
• 3 x 15ml tablespoons roughly chopped fresh coriander (plus more to serve)